This wine goes along nicely with hearty meat dishes like sausages and mash. Perfect with smoky barbecued steak, patatas bravas (spicy tapas potatoes), or a chunk of Manchego cheese.
The nose has warm spice, ripe plum and cherry aromas while the palate is richly flavored and substantial with black fruit and a smoky, spicy character from time in oak. Well-balanced, fruity and approachable.
The fruit is harvested in early October from vineyards in Rioja Alta, around the town of Haro. Vines on average are between 15 to 20 years old. Fermentation in stainless steel tanks at 77º-86ºF with twice daily pump overs. After 12 days of fermentation on the skins, the wine is gently pressed and racked to stainless steel tanks for malolactic fermentation. The wine is then racked to a mixture of American and Russian oak barrels for four to six months maturation.